View Pit Stop page for race #719 by nthnb123 — Ghost race
View profile for Nathan (nthnb123)
| Official speed | 109.20 wpm (48.35 seconds elapsed during race) |
|---|---|
| Race Start | June 8, 2020 7:25:54pm UTC |
| Race Finish | June 8, 2020 7:26:43pm UTC |
| Outcome | Win (1 of 3) |
| Opponents |
2. yizzyweezy (105.24 wpm) |
| Accuracy | 97.0% |
| Points | 112.84 |
| Text | #425 (Length: 440 characters) Three changes occur while the stacked disk structure equilibrates with the high-temperature oven. First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |